Pastry & Baking

6,268 topics in this forum

1. Closing Wine Filled Chocolates

   By jaroj, February 15, 2013
   • 13 replies
   • 8.7k views
   • 
   • Alleguede
   • March 7, 2013

2. Chocolate tempering using grated cocoa butter 1 2

   By Darienne, March 26, 2010
   • 32 replies
   • 18.4k views
   • 
   • Alleguede
   • March 7, 2013

3. Bringing shine back to chocolate?

   By qtrican, February 20, 2013
   • 6 replies
   • 21.7k views
   • 
   • Alleguede
   • March 7, 2013

4. Where to buy a used confectionery guitar?

   By JeanneCake, March 3, 2013
   • 2 replies
   • 3.3k views
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   • JeanneCake
   • March 4, 2013

5. Sous vide creme brulee temps?

   By torolover, March 3, 2013
   • 0 replies
   • 2.9k views
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   • torolover
   • March 3, 2013

6. Banana burrata

   By ninagluck, March 1, 2013
   • 7 replies
   • 2k views
   • 
   • ninagluck
   • March 2, 2013

7. Making Coconut Purée

   By Jim D., March 2, 2013
   • 1 reply
   • 3.1k views
   • 
   • Kerry Beal
   • March 2, 2013

8. New techniques for dessert decoration

   By Lia Tumkus, February 24, 2013
   • 11 replies
   • 5.4k views
   • 
   • mkayahara
   • March 1, 2013

9. Melted Chocolate Weight to Volume Calculation

   By korhan, February 25, 2013
   • 9 replies
   • 24.9k views
   • 
   • korhan
   • March 1, 2013

10. Using a sheeter for very thin dough

    By rlped, December 4, 2012
    • 6 replies
    • 4.8k views
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    • Syzygies
    • February 26, 2013

11. Glacé, Crystalized, Candied DIY 1 2

    By Saffy, September 17, 2005
    • 35 replies
    • 11.3k views
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    • iii_bake
    • February 26, 2013

12. Panna Cotta Without Cream

    By Shel_B, February 21, 2013
    • 3 replies
    • 2.7k views
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    • Syzygies
    • February 21, 2013

13. Help with Cooky Bars, Please

    By Kim Shook, February 16, 2013
    • 11 replies
    • 2.5k views
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    • Darienne
    • February 19, 2013

14. Guinness bonbon and truffle formulas

    By lebowits, February 18, 2013
    • 7 replies
    • 3.9k views
    • 
    • RobertM
    • February 19, 2013

15. Seeking Fruit Crown Recipe and Photos

    By SouzaKH, February 18, 2013
    • 0 replies
    • 2.9k views
    • 
    • SouzaKH
    • February 18, 2013

16. Caramels with habenero

    By kitt, December 6, 2012
    • 3 replies
    • 2k views
    • 
    • DancingLion Chocolates
    • February 18, 2013

17. Greweling's Butter Ganache Proportions

    By Jim D., February 17, 2013
    • 3 replies
    • 6.2k views
    • 
    • Chocolot
    • February 17, 2013

18. Passion Fruit Ganache, vanishing flavor?

    By curls, February 8, 2013
    • 14 replies
    • 7.6k views
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    • RWood
    • February 13, 2013

19. Pointers to develop apple mousse with albumin

    By Bojana, February 5, 2013
    • 2 replies
    • 1.9k views
    • 
    • Bojana
    • February 11, 2013

20. Anyone tried Nick Malgieri's genoise recipe?

    By AnnieWilliams, February 11, 2013
    • 2 replies
    • 1.7k views
    • 
    • AnnieWilliams
    • February 11, 2013

21. Look What Fleischmann's Has Done For Bread Bakers

    By weinoo, February 7, 2013
    • 11 replies
    • 2.9k views
    • 
    • radtek
    • February 10, 2013

22. Savories: What are you making & baking? 1 2 3 4 9

    By glennbech, September 3, 2006
    • 212 replies
    • 57.3k views
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    • keychris
    • February 10, 2013

23. Professional mold – life size shoe and handbag

    By Genna77, January 6, 2013
    • 8 replies
    • 3.3k views
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    • CharlieHorse
    • February 2, 2013

24. Basics/essential recipes that a pastry chef should know

    By QbanCrackr, January 30, 2013
    • 8 replies
    • 19.5k views
    • 
    • lebowits
    • February 1, 2013

25. Baked goods for sale at a Medevial Times suggestions please

    By Beth Wilson, January 25, 2013
    • 18 replies
    • 5.2k views
    • 
    • CharlieHorse
    • January 31, 2013